Champagne Cabbage Food

CHAMPAGNE CABBAGE

Steps:

• Melt the butter in a large heavy saucepan and add the onions.
• Cook and stir over medium heat until they soften.
• Add the apple slices and saute for 5 minutes.
• Core the cabbages and slice them very very thin.
• Add to the saucepan with 1/3 of the champagne, the sugar, lemon zest,salt and lemon juice.
• Bring to a boil and simmer gently, covered for 15 minutes.
• Add the remaining champagne and a grind or two of pepper and simmer, uncovered for 10 minutes.
• Serve immediately.
• The cabbage stays fairly crisp because of the acid in the champagne and lemon.

CHAMPAGNE CABBAGE SALAD

Steps:

• In a large bowl, mix 1 1/2 qts. finely shredded green cabbage (about 2/3 lb.) with 3/4 tsp. salt; let sit 30 minutes. Toss with 3 tbsp. finely chopped chives and 2 tbsp. Champagne vinegar.
• Nutritional analysis per 3/4 cup.

RED WINE CABBAGE

Steps:

• Core and shred the cabbage. Melt the fat in a large pot. Add the bacon and saute until cooked, then remove with a slotted spoon. Next, cook the onions until soft, but not brown. Put the bacon back in. Stir in the cabbage and cook for about 10 minutes.
• Pour in the stock, wine and vinegar. Season with salt and pepper. Cover and simmer until the cabbage is nearly tender, about 30 minutes. Uncover, add the currants, brown sugar and apples and continue cooking until the cabbage is completely tender and most of the liquid has been absorbed, about 10 minutes longer. Correct the seasonings, and serve.

CHAMPAGNE CABBAGE - MASTER CHEFS

Steps:

• For Champagne Cabbage: ====================== Melt 3 tablespoons butter in a large skillet over medium-high heat and add onion and sugar. Cook, stirring constantly, until lightly golden (about 5 minutes.) Add cabbage and toss for 3 minutes. Add remaining ingredients and lower heat to medium. Cook, uncovered, until cabbage is just tender and liquid is nearly absorbed (20 to 25 minutes.) Adjust seasonings to taste. Cover and keep warm until served. Source: New Yorks Master Chefs, Bon Appetit Magazine : Written by Richard Sax, Photographs by Nancy McFarland : The Knapp Press, Los Angeles, 1985 Chef: Andy Kisler, Vienna 79 Restaurant, New York File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mm-gc-ny.zip